[Problem] To enable production of cooked rice that can be preserved for a long period of time, that does not loose color and so forth, and that can be eaten even when it is not possible to obtain water or a heating implement without loss of color and so forth. [Solution]Implemented is a cooked rice production method that comprises: an immersion step (S2) for immersing rice in water and a food additive acidifier preparation； a rice cooking step (S3) for cooking the rice after the immersion step and the water containing the food additive acidifier preparation； an enzyme adding step (S4) for adding a prescribed amount of an enzyme preparation to the cooked rice in a state where the cooked rice is held at a prescribed temperature after the rice cooking step； an sealing step (S5) for putting the cooked rice including the enzyme preparation after the enzyme adding step onto a heat resistant tray and sealing the heat resistant tray； a maturing step (S6) for causing the cooked rice inside the sealed heat resistant tray after the sealing step to mature by maintaining the cooked rice under prescribed temperature conditions for a prescribed period of time； and sterilization step (S7) for heating the cooked rice inside the heat resistant tray after the maturing step for a prescribed period of time in a state where the temperature at the center of the cooked rice is maintained at a prescribed temperature.La présente invention permet la production de riz cuit qui peut être conservé pendant une longue période de temps, qui ne perd pas sa couleur etc, et qui peut être mangé même dans lorsqu'il n'est pas possible de disposer d'eau ou d'un appareil de chauffage, sans perte de couleur etc. L'invention concerne un procédé de production de riz cuit qui comprend : une étape d'immersion (S2) pour immerger du riz dans de l'eau et une préparation d'additif alimentaire acidifiant ； une étape de cuisson de riz (S3) consistant à cuire le riz après l'étape d'immersion et l'eau contenant la prép
